submitted by imintobooks {1 Recipe}
Makes: 8 servings
Description: Any types of mushrooms work well here. Sear them in batches, without crowding in a hot skillet so that they will take on color without steaming.
Ingredients:
1 (8-oz.)
package stemmed and sliced fresh shiitake mushrooms
4 1/2
tablespoons olive oil
2
large portobello mushrooms (about 8 oz.), stemmed, cleaned, and chopped
1 (8-oz.)
package stemmed and sliced oyster mushrooms*
2
tablespoons butter
3
tablespoons minced shallots
2
garlic cloves, chopped
1/2 tsp.
teaspoon kosher salt
1/2 tsp.
freshly ground black pepper
3 tsp.
sliced fresh chives
Instructions:
1. Cook shiitake mushrooms in a single layer in 1 1/2 Tbsp. hot oil in a 10- to 12-inch nonstick skillet over high heat, stirring often, 4 to 6 minutes or until browned. Transfer to a medium bowl. Repeat procedure two more times with portobello mushrooms, oyster mushrooms, and remaining oil.
2. Melt butter in skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes or until tender. Stir in garlic; cook 1 minute. Add mushrooms, salt, and pepper; toss gently to coat. Remove from heat; stir in chives. Serve warm.
*Crimini or button mushrooms may be substituted.
I love mushrooms anyway, but these were amazing! The star of the plate.
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